Feeling too tired to cook? Don’t fret, eggs are always there to your rescue! They are not only easy to cook but also are a powerhouse of nutrients. Eggs are rich in protein but low in calories, inexpensive and tasty, which makes them a perfect base for innumerable healthy meals.

For most people, eggs are a morning affair. But they can also be a good place to start when you’re stumped for lunch or dinner options. Check out these 30 quick and easy egg recipes to get started.

1) Cheese omelette

cheese-omelet-recipe-fp-960x652

Let’s start with the simplest option, omelette. It hardly needs any cooking experience and gets ready in minutes. You just have to get the ingredients and proportions right. Here’s the recipe.

Ingredients

  • 2 eggs
  • ¼ cup onions and bell peppers (chopped)
  • 1 sprig coriander leaves (chopped)
  • ½ cup cheese (grated)
  • 1tsp black pepper (crushed)
  • Salt to taste
  • 1tbsp oil

Directions:

  • Whisk the eggs in a bowl with black pepper and salt.
  • Heat oil in a pan and add the onions, coriander leaves and bell peppers to it.
  • Sauté for a minute and then add the whisked eggs.
  • Allow it to cook for a few minutes until the base is set.
  • Flip it over to the other side and add the grated cheese.
  • Allow the cheese to melt. Serve hot.

2) Egg salad

egg-salad

A healthy option to start your day with. Egg salad has all the vital nutrients your body needs and it’s one of the easiest egg recipes.

Ingredients

  • 3 extra-large eggs
  • 1 celery stalk, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 teaspoon of whole-grain or Dijon mustard
  • 1 tablespoon of slivered almonds
  • A pinch of fresh ground black pepper
  • Armenian low-carb flatbread (optional)

Directions:

  • Boil some water in a saucepan and place the eggs in it. Cover the pan and let it sit on the hot burner for 8 minutes.
  • Drain the water and run cold water over the eggs. Peel them and discard two of the yolks.
  • Place the whole egg and the two whites in a bowl.
  • Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
  • Eat as is or serve on a piece of flatbread.

3) Scrambled eggs

scramandtoast

This is another easy way to have eggs. It’s a perfect egg recipe for lazy cooks.

Ingredients

  • 4 eggs
  • 1/4 cup milk
  • Salt and pepper, as required
  • 2 tsp. butter

Directions:

  • Whisk the eggs, milk, salt and pepper in a bowl until blended.
  • Heat butter in a pan and allow it to get heated.
  • Pour in the egg mixture. As the eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
  • Cook till no visible liquid egg remains. Do not stir constantly. Serve hot.

4) Sunny side up

sunny-side-up

A foolproof egg recipe for the beginners. You just have to master the art of cracking eggs to get this recipe right.

Ingredients

  • 1 egg
  • Salt and pepper as required
  • 2tsp butter

Directions:

  • Crack the egg gently into a cup or small bowl.
  • Heat the butter in pan and allow it to melt.
  • Gently pour the egg into the pan and make sure that the yolk remains intact.
  • Cook until the white portion is opaque and the yolk has set, about 1 to 2 minutes.
  • Then sprinkle salt and pepper as desired. Now just slide the egg from the pan to a plate.

5) Deviled eggs

deviled-eggs

This recipe makes a good breakfast as well as a snack item. You can entertain your guests with this simple yet delicious egg recipe.

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish

Directions:

  • Heat enough water to boil 6 eggs in a saucepan. Place the eggs and allow it to boil.
  • Then cover, turn the heat down and cook for 1 minute. Remove the pan from heat and leave it covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack the egg shells and carefully and dry them with paper towels.
  • Slice the eggs in half lengthwise and scoop out the yolks in a bowl.
  • Place the egg whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper and mix well.
  • Use a piping bag to fill this yolk mixture into the egg whites. Sprinkle with paprika and serve.

6) Simple egg frittata

egg-frittata

Making a frittata may seem like a huge task but it’s not. Follow our simple recipe and you can cook a frittata in no time.

Ingredients

  • 4 eggs
  • 1/4 cup liquid, such as milk, tomato juice, broth
  • 1/4 tsp. dried thyme leaves or herb of your choice
  • Salt and pepper, as desired
  • 1 cup filling such as broccoli, red onions and cheese
  • 2 tsp. butter or oil

Directions:

  • Whisk the eggs, liquid, herb, salt and pepper in a bowl until blended. Add the filling and mix well.
  • Heat butter in a pan and allow it to get heated.
  • Pour in the egg mixture; cook over medium heat until the eggs are almost set, for about 8 to 10 minutes.
  • Turn off the heat. Cover and let it stand until eggs are completely set and no visible liquid egg remains, for about 5 to 10 minutes. Cut into wedges.

7) Egg drop soup

egg-drop-soup

It’s just your regular soup with a dash of egg in it to enhance the flavour.

Ingredients

  • 3 eggs, lightly beaten
  • 4 cups of chicken stock
  • 1 tablespoon of corn starch
  • Scant 1/2 teaspoon grated ginger
  • 1 tablespoon of soy sauce
  • 3 green onions, chopped
  • 1/4 teaspoon of white pepper
  • 3/4 cup of enoki mushrooms or sliced shitaki mushrooms

Directions:

  • Take 1/2 cup of the stock and mix with the corn starch until it gets completely dissolved. Keep it aside.
  • Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to a boil.
  • Add the corn starch mixture and stir. Reduce the heat.
  • Stir in beaten eggs and slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons.
  • Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

8) Scotch eggs

scotch-eggs

It’s an easy and delicious egg recipe that you must try if you love eggs.

Ingredients

  • 1-quart oil for frying
  • 4 eggs
  • 2 pounds’ pork sausage
  • 4 cups dried bread crumbs, seasoned
  • 1 cup all-purpose flour
  • 4 eggs (beaten)

Directions:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Boil the eggs in enough water. Cover, remove from heat and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Flatten the sausage and make a patty to cover each egg. Coat the sausage covered egg with flour and beaten egg.
  • Roll in bread crumbs to cover evenly.
  • Deep fry till they turn golden brown. Bake in the preheated oven for 10 minutes.
  • Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish.

9) Baked eggs with cream and herbs

baked-eggs-with-cream-and-herbs

It’s a perfect meal for you after a tiring day at work. It doesn’t need too many ingredients and gets ready in minutes.

Ingredients

  • 1 tablespoon unsalted butter, softened
  • 8 tablespoons heavy cream
  • 8 large eggs
  • Kosher salt and black pepper
  • 1 tablespoon chopped fresh herbs (such as parsley and dill)
  • Toast, for serving

Directions:

  • Heat the oven to 425° F.
  • Brush some butter on four 4-ounce ramekins.
  • In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Bake until the whites are set, for about 10 to 12 minutes. Sprinkle the herbs and serve with toast.

10) 1-minute eggs in a mug

Can cooking get any simpler than this? This egg recipe literally takes only a minute to get ready.

Ingredients

  • 2 eggs
  • 2tsp non-fat milk
  • Salt as needed
  • A pinch of mixed herbs

Directions:

  • Beat the egg in a bowl with non-fat milk for a minute.
  • Season with salt and mixed herbs.
  • Pour the mixture in a microwave-safe mug and cook on high for a minute. Serve hot.

11) Noodles stuffed omelette

noodles-stuffed-omelette

Make your omelette more interesting by adding instant noodles to it. Check out the recipe below.

Ingredients

  • Instant noodles – 1 packet
  • Eggs – 2
  • Milk – 2tbsp
  • Red chilli powder – a pinch
  • Salt – as per taste
  • Oil – 1tsp

Directions:

  • Boil the instant noodles as per instructions on the packet. Add a pinch of salt and the tastemaker provided
  • in the packet. Cook till the water is completely absorbed. Keep it aside.
  • Break both the eggs in a bowl and whisk it.
  • Add the milk, red chilli powder and a pinch of salt to the eggs. Keep whisking for 2 minutes.
  • Heat oil in a pan and pour the egg mixture in it. Cook on low flame for 2 minutes.
  • Flip the omelette to the other side and cook both the sides properly.
  • Again the flip to the former side and place the cooked noodles at one side of the omelette
  • like a semi-circle. Fold the omelette from the other side to cover the noodles.
  • Serve hot with ketchup.

12) Poached eggs with grits and tomatoes

poached-eggs-with-grits-and-tomatoes

This is an easy-to-make egg recipe and is a complete meal in itself. Try it out.

Ingredients

  • 1-pound cherry tomatoes
  • 1 bunch scallions, cut into 2-inch lengths
  • 1 tablespoon olive oil
  • Kosher salt and black pepper
  • 1 tablespoon white vinegar
  • 8 large eggs
  • 1 cup quick-cooking grits
  • 2 tablespoons unsalted butter

Directions:

  • Heat the oven to 400° F.
  • Toss the tomatoes and scallions with the oil on a baking sheet; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast until soft, for about 18 to 22 minutes.
  • In a large, deep saucepan, add the vinegar to 3 inches of barely simmering water. In 2 batches, crack the eggs into the water and cook until the whites are set, for 2 to 3 minutes.
  • Meanwhile, cook the grits according to the package directions.
  • Add in the butter. Serve the grits topped with the eggs and vegetables.

13) Egg dosa

egg-dosa

Dosa is a popular South Indian breakfast item, which tastes even better when you add the ‘egg twist’ to it. If you don’t have the time to prepare the dosa batter, use the readymade batter available in the stores.

Ingredients

  • 2 cups raw rice
  • 1/4 cup urad dal
  • 2 tablespoon chana dal
  • 1/2 tablespoon fenugreek seeds
  • 1 cup oats
  • Salt to taste
  • Water required for grinding
  • 6 eggs
  • 1/2 cup onion, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • Green chilies as required
  • Oil for frying

Directions:

  • Mix rice, urad dal, chana dal, fenugreek seeds in a bowl. Clean and wash them properly.
  • Soak them in water for about 5 to 6 hours. After 5 to 6 hours, drain the water.
  • Grind this mixture by gradually adding portions of oats and a little water at intervals to form a smooth paste (Do not add too much of water at a time).
  • The batter should be smooth and thick like a paste.
  • Beat the batter well and cover it with a lid or aluminium foil. Keep it in a warm place for 10 to 12 hours and allow it to ferment.
  • After the fermentation, add salt as per taste; beat the batter again.
  • Beat the eggs along with onions, coriander leaves, green chillies, salt and pepper in a bowl, keep it aside.
  • Heat a non-stick dosa tava. Take a ladle full of batter and pour it in the centre of the pan. Immediately, after pouring the batter, quickly start spreading the batter from the centre in continues circular motion to form a thin dosa.
  • Drizzle a few drops of oil on the top of the dosa at the centre and at the edge.
  • Spread small ladleful of beaten egg mixture evenly on the dosa. Allow it to cook for a few minutes. Drizzle some more oil on the top.
  • Once the bottom of the dosa gets cooked and turns brown, flip it over and cook for another few seconds. Flip it back again, roll out and take it off the pan.
  • Serve with your choice of chutney.

14) Egg Kathi roll

egg-kathi-roll

Egg Kathi roll is a famous Bengali snack and isn’t very difficult to prepare. Surprise your guests with this mouth-watering delight.

Ingredients

For the roll:

  • 2 cups all-purpose flour(maida)
  • salt – to taste
  • 1 beaten egg
  • 1 cup water approx. (to knead the dough)
  • 1 tbsp. oil/butter

For the filling or stuffing:

  • 1 tbsp. oil
  • 2 medium-size onions, finely shredded
  • 2 medium size tomatoes, finely shredded (do not use the pulp inside it)
  • 2 medium size green capsicum, shredded
  • 2 eggs beaten with salt and black pepper powder into it
  • salt – to taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp. freshly chopped coriander leaves
  • 3-4 tbsp. tomato ketchup

Directions:

For the egg stuffing/filling:

  • Take a wok, add oil and heat it.
  • Add sliced onions and sauté for few minutes.
  • Add shredded capsicum and shredded tomatoes into it. Toss the mixture well.
  • Add salt, red chilli powder, turmeric powder into it.
  • Add the beaten egg mixture, scramble it and cook for few minutes.
  • Add some freshly chopped coriander leaves.
  • Keep it aside for later use.

For the roti roll dough and making roti:

  • Take a bowl, add all-purpose flour, salt and mix well.
  • Add a tbsp. of beaten egg into it and give a nice mix.
  • Add water as required and knead the flour into a soft dough.
  • Rest it aside for 5-10 minutes.
  • Take a portion of the dough. Make a round ball.
  • Dust some flour on the rolling board.
  • Place the round ball and roll it into a circular shape as a chapatti.
  • Heat the pan and place the chapatti onto the tawa. Cook for few seconds. Flip the roti and apply butter. Cook the other side too for few seconds. Flip it again.
  • Add butter/oil all over the roti.
  • Spread 2-3 tbsp. of the egg mixture all over the roti.
  • Flip the roti and cook the egg spread side of the roti well.
  • Cook the roti well on both sides.
  • Place the roti on a plate with the egg side on top.
  • Take the egg stuffing and place it at one end of the roti.
  • Add shredded capsicum, shredded tomatoes and ketchup over the filling.
  • Roll the roti.
  • Cover the roll with a foil or a tissue paper and serve.
  • Serve it with any chutney dip or ketchup.

15) Egg curry

egg-curry

You can prepare this curry without putting in much effort. Check out the recipe.

Ingredients

  • Eggs: 4
  • Onion paste: 3 tbsp
  • Ginger-garlic paste: 1 tbsp
  • Tomato: 1 large
  • Chili powder: 1 tsp or as per your heat tolerance
  • Coriander powder: ½ tsp
  • Garam masala powder: 1/3 tsp or chopped coriander
  • Turmeric
  • Salt
  • Oil: 4 tbsp (mustard oil or a mix of that and white oil)
  • Whole cloves: 2
  • Cinnamon: ½” piece
  • Green cardamom: 1

Directions

  • Boil the eggs with a pinch of salt till the potato is cooked properly. Peel the egg carefully without breaking the white part and with a sharp knife make 3-4 cut marks on the eggs. Sprinkle salt and turmeric on both and keep aside.
  • Heat the oil and fry the eggs till golden. Keep aside.
  • Temper the same oil with the whole spices. Once they start to splutter add the onion paste. Fry on low heat for 5 minutes or till you see oil oozing out from the onion.
  • Mix in the ginger garlic paste and cook for another 2-3 minutes. Mix in the coriander and chilli powder in 1 tbsp water and add in next, cook for 30 seconds and then add chopped tomato and little salt.
  • Cover and cook till the tomato is soft and mushy. Mix the tomato to the spice paste to get a smooth consistency.
  • Cook for a minute and then add the eggs. Give it a good mix and then pour in 11/2 cups of water. Check the salt and adjust as per taste. Cover and let it simmer for 5-6 minutes till the eggs takes on the flavour and taste properly.
  • Sprinkle chopped coriander or garam masala powder and serve hot with steamed rice or roti or paratha.

16) Eggnog

Food Network Paula Deen Mamas Eggnog

Eggs are a versatile ingredient. They can be made into a number of things like this creamy beverage. Take a look at the simple eggnog recipe.

Ingredients

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1-pint whole milk
  • 1 cup heavy cream
  • 3 ounces’ bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

Directions:

  • Beat the egg yolks until they lighten in colour. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg. Stir till everything mixes properly.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running, gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.

17) Egg fried rice

egg-fried-rice

Got some leftover rice from last night? Turn it into a tasty egg fried rice.

Ingredients

  • 2tbsp oil
  • ½ onion, finely sliced
  • ½ leek, finely sliced
  • 2 eggs, beaten
  • 2 tbsp soy sauce, plus extra to serve
  • 200g basmati rice, cooked or leftover
  • 1tbsp chopped fresh chives
  • Salt and freshly ground black pepper, as needed

Directions:

  • Heat the oil in a pan, add the onion and leek and fry gently until softened but not browned.
  • Add the eggs and whisk until they are beginning to scramble and cook. Add the soy sauce and mix well.
  • Add the cooked rice and stir well to coat in the eggs.
  • Stir in the chopped chives, salt and freshly ground black pepper and spoon into a serving dish. Drizzle with soy sauce and serve.

18) Egg oats upma

egg-oats-upma

Upma is another South Indian breakfast item which is usually prepared from semolina. But here we’re adding a healthy twist to it with oats and eggs.

Ingredients

  • ¾ cup oats
  • 1 egg
  • 1 tbsp oil
  • 1 green chilli (chopped)
  • 1 tsp chopped ginger or ginger garlic paste
  • ½ tsp cumin
  • ¼ cup fine chopped mix vegetables
  • Turmeric as needed
  • Salt as needed
  • 1 tsp lemon juice
  • Coriander leaves (finely chopped)

Directions:

  • Heat oil in a pan and add cumin. Once the cumin crackles, add onions ginger and green chilli. Fry until the onions turn golden.
  • Add in the mixed vegetables and sauté for a minute. Cover and cook until the vegetables turn tender. If needed sprinkle some water to help them cook well.
  • Add oats, salt and turmeric to the pan.
  • Sauté for 2 minutes. Add the egg and sprinkle 3-4 tbsps of water, if using quick oats. Avoid water if using rolled oats.
  • Scramble the eggs quickly. Cover and cook on a low heat until oats and egg are cooked well.
  • Add lemon juice and coriander leaves. Stir well and serve hot.

19) Egg sandwich

egg-sandwich

Prepare this quick sandwich when you’re late for work. It’s quick and simple.

Ingredients

  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon relish
  • Salt
  • Pepper (optional)
  • Lettuce (optional)
  • 6 slices whole wheat bread (any type will do)

Directions:

  • Finely chop the boiled eggs.
  • Mix in mayo 1 tablespoon at a time.
  • Mix in mustard, relish, salt and pepper.
  • Place the egg salad mixture on bread.
  • Top sandwich with lettuce.

20) Egg bhurji

egg-bhurji

Talking about quick and easy egg recipes, this one tops the list.

Ingredients

  • Eggs – 2
  • Red chilli powder – 1tsp
  • Salt – as per taste
  • Oil – 1tbsp

Directions:

  • Heat oil in a pan and carefully break the eggs into it. Stir continuously.
  • Add salt and red chilli powder. Cook for 2 minutes.
  • Remove the pan from the flame and serve.

21) French toast

Pick your favourite bread and make it into a delectable French toast in minutes.

Ingredients

  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk
  • 4 slices bread

Directions:

  • Beat the egg, vanilla extract and cinnamon in a bowl. Stir in the milk.
  • Dip the bread in this egg mixture and coat both sides evenly.
  • Cook the bread slices on lightly greased non-stick pan on medium heat until it turns brown on both sides.

22) Oats egg omelette

OLYMPUS DIGITAL CAMERA

This recipe has the goodness of both eggs and oats in one.

Ingredients

  • 1 cup oatmeal flour
  • 2 eggs
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 small capsicum, finely chopped
  • 1 green chilli, finely chopped
  • 1/4 teaspoon red chilli powder
  • 3-4 tablespoons milk
  • 2 teaspoon oil
  • Salt to taste

Directions:

  • Take a big bowl and whisk together all the ingredients to a normal omelette consistency using milk.
  • Heat a pan, brush a little oil and pour the omelette mix onto the pan and let it cook for a few minutes until the base is cooked.
  • Flip the omelette and let it cook for another few minutes and serve.

23) Egg pancake

egg-pancake

Use this basic pancake recipe to make delectable pancakes for yourself and your family.

Ingredients

  • 125g/4oz plain flour
  • 1 egg
  • 450ml/15fl oz milk
  • Oil, for frying

Directions:

  • Add flour to a bowl and stir in a pinch of salt. Make an impression in the middle. Add egg and a little milk.
  • Gradually pull in flour and stir, adding milk. Beat until lump free. Pour batter into a measuring jug. Put to one side.
  • Heat oil in a small, flat frying pan, swirling around to cover. When hot, pour away so just a coating remains. Add a ladleful of batter to pan and tilt, so it covers.
  • Cook for a minute, then loosen edges with a round bladed knife. When underside is turning golden (lift to see), loosen with a palette knife and flip. Cook for a minute till it turns golden brown.
  • Serve with the syrup of your choice.

24) Fried egg sandwich

fried-egg-sandwich

Ingredients

  • 8 thin slices cheddar cheese
  • 2 slices bread
  • 1 tbsp olive oil
  • 1 large egg
  • Salt and freshly ground pepper
  • Hot sauce for serving

Directions:

  • Toast bread and top the slices with cheese.
  • Heat olive oil in a large pan.
  • Crack the eggs a few at a time working in batches; season with salt and black pepper.
  • When the whites turn opaque, flip until the yolk is cooked as you like.
  • Top the bread slices each with the fried eggs.
  • Place the toast, with the cheese on top of the egg and cut in half diagonally.
  • Serve with hot sauce.

25) Eggs Benedict

Eggs Benedict

The hot buttered English muffins are topped with a mouth-watering hollandaise sauce. You can prepare this on Easter, Christmas or any other special occasion.

Ingredients

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Directions:

To make hollandaise:

  • Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. On the top of the double boiler, whisk egg yolks, lemon juice, white pepper, Worcestershire sauce and one tablespoon of water together.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is properly mixed. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

To poach eggs:

  • Preheat oven on broiler setting.
  • Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.
  • Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

26) Egg chaat

egg-chat

Ever tried the tangy, lip-smacking chaat with eggs? Sounds weird? But it’s not! This amazing dish is sure to leave you craving for more.

Ingredients

  • 3 boiled eggs
  • 1 tbsp tomato ketchup
  • 1 tsp tomato chilli sauce
  • 3 tsp tamarind extract
  • 1 tsp lemon juice
  • 1 tsp roasted cumin
  • Chaat masala
  • Salt to taste
  • 1 green chilli
  • 1 spring onion, chopped
  • 2-3 tbsp boondi

Directions:

  • Mix tomato ketchup, tomato chilli sauce, tamarind extract, lemon juice, roasted cumin, green chilli and salt together in a bowl.
  • Cut the boiled egg into two and spread the chutney over the boiled egg.
  • Sprinkle some chopped spring onion, chaat masala and boondi over the eggs. Serve immediately.

27) Omelette curry

omelette-curry

This tastes heavenly with steamed rice. Check out the recipe below.

Ingredients

  • 3 eggs (well beaten with a pinch of salt)
  • 1 large onion, ground to paste
  • 2 tomatoes, ground to paste
  • 1/2 cup coriander leaves, finely chopped
  • 2 tbsp ginger and garlic paste
  • Salt, to taste
  • 1 tbsp chilli powder
  • 1 tsp garam masala (optional)
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 2 tbsp oil

Directions:

For the omelette:

  • Beat eggs with a pinch of salt, add coriander leaves.
  • Heat 2 tsp of oil in a pan, pour the egg mixture and cover it with a lid to prepare a half inch omelette. Cut into square pieces and keep aside.

For the curry:

  • Heat oil in a pan and add cumin seeds.
  • Add the onion paste and sauté till it changes colour or till the water is evaporated.
  • Add tomato paste, ginger and garlic paste and fry till all water from the tomatoes has dried up. Add 2 cups of water. Add salt, chilli powder, turmeric, garam masala and let it boil for 10 minutes.
  • Add the pieces of omelettes and cook for 2 minutes without stirring much. Turn off the heat and let it rest.
  • Garnish with finely chopped coriander leaves. Serve hot.

28) Mutta Aviyal

mutta-aviyal

This egg recipe hails from ‘God’s Own Country’, Kerala. Potatoes and eggs are cooked in a tangy tamarind gravy.

Ingredients

  • 3 tbsp oil
  • 4 hard-boiled eggs
  • 2 tbsp grated coconut
  • 1 tsp cumin seeds
  • 2 pods of garlic
  • 4 green chillies
  • 2 potatoes, diced
  • 6 tbsp tamarind paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3/4 tsp mustard seeds
  • 1/2 tsp urad dal
  • 5-6 curry leaves
  • Salt to taste

Directions:

  • Par boil the potatoes with three tablespoons of tamarind paste in two cups of water.
  • Dry roast the coconut, garlic, cumin seeds, green chillies and turmeric powder.
  • Grind the roasted masala with a dash of water into a paste.
  • Heat two tablespoons of oil in a pan, add the masala paste and sauté for a minute.
  • Add three tablespoons of tamarind paste along with red chilli powder and salt, stir.
  • Then add the potato and tamarind stock and cook for 10-15 minutes.
  • Slice the eggs in half and gently place them in the gravy.
  • Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal and curry leaves.
  • Let them crackle for a few secs and quickly add it to the gravy. Serve hot with rice.

29) Vietnamese omelette

vietnamese-omelette

This Vietnamese version of the omelette is loaded with nutrients and is a perfect breakfast option.

Ingredients

  • 6 eggs
  • 1 tbsp plain flour
  • Salt and pepper
  • 3 spring onions (green shallots), finely chopped
  • 1 tbsp light soy or fish sauce
  • 3 tbsp vegetable or light olive oil
  • 100g bacon or smoked ham, diced
  • 1/4 red capsicum, finely sliced
  • 4 button or oyster mushrooms, sliced
  • 100g bean sprouts or shredded cabbage
  • Sliced red chilli (optional)
  • 4 coriander sprigs
  • Hoisin or oyster sauce

Directions:

  • Beat the eggs with flour and a pinch of salt. Stir in one-third of the chopped onion.
  • Heat a non-stick pan and add 1 1/2 tsp oil.
  • Pour in one-quarter of the egg and swirl to spread evenly.
  • Cook on medium heat, lifting the edges of the omelette to allow uncooked egg to run under. When golden brown underneath, turn and briefly cook the other side. Set aside, loosely covered with foil while other omelettes are cooked.
  • In a wok or frying pan heat remaining oil and stir-fry the pork, bacon or ham, capsicum and remaining onions for a while.
  • Add mushrooms and bean sprouts or cabbage and stir-fry for 1 minute. Add soy or fish sauce and season lightly with salt and pepper. Remove from the heat.
  • Place an omelette on each plate, evenly divide the fil ling between them and garnish with sliced chilli and a coriander sprig.
  • Serve with a bowl of oyster or hoisin sauce.

30) Egg and broccoli pasta

egg-and-broccoli-pasta

Try out this easy pasta recipe and treat yourself to an amazing meal.

Ingredients

  • 225g/8oz fusilli
  • 225g/8oz broccoli florets
  • 6 large eggs
  • 4 tbsp pesto sauce
  • Parmesan cheese to serve

Directions:

  • Cook the pasta in a large pan of boiling water for 10 mins or according to packet instructions, adding the broccoli florets for the final 4 mins of the cooking time. Drain in a colander.
  • Put the eggs in a small pan, cover with cold water; bring to boil. Boil for 7 mins; drain, rinse in cold water, tapping shells all over. Peel away the shells. Roughly chop.
  • Stir the pesto sauce into the pasta and broccoli. Stir in the eggs and plenty of ground black pepper. Serve immediately with Parmesan cheese.

Do you know any other simple egg recipes? Let us know in the comments section!